About the Dish

Per Serving
Calories 830
Total Fat 43 g
Saturated Fat 16 g
Trans Fat 0 g
Cholesterol 180 mg
Sodium 970 mg
Total Carbohydrates 55 g
Dietary Fiber 5 g
Sugar 22 g
Protein 56 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit cynthiagraubart.com

Chili Beer

Chilli beer is a recognized beer style. Technically, the style is referred to as "spiced, herbed, or vegetable beer." The normal conveyances for chili beer are wheat; however, there are a few IPAs that are flavored with peppers.

Jekyll Pineapple Habanero Hop Dang Diggity, Alpharetta, Georgia

Riesling - Rheingau, Germany

What we need is a wine with high acidity to counter the weight of the cheesy grits, while taming the heat from hot pepper jelly. Spätlese Rieslings have a touch of sweetness that bring a sense of balance to this dish.

Schloss Vollrads Riesling Spatlese, Rheingau, Germany


• Position oven rack about 6 inches below broiler. Heat broiler. • Place a small saucepan over medium-high heat. Add milk, 1 cup water and 1/4 teaspoon kosher salt. • When liquid simmers, whisk in grits. Cook, stirring, until mixture simmers. • Reduce heat to medium-low. Cook, stirring occasionally, until tender, 18-20 minutes. Remove from heat and cover pot.
MISE EN PLACE • Trim green bean tips. • Halve lemon. Juice 2 teaspoons (save remaining lemon for another use.)
• Line a baking sheet with foil. • Arrange quail on foil, leaving space between each. • Season quail on all sides with a total 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
• In a small saucepan (or the microwave), melt pepper jelly. • Brush quail on all sides with pepper jelly. Reserve remaining jelly.
• Transfer quail to broiler. Cook until browned on first side, 4-5 minutes. • Flip quail. Cook until browned on other side, 2-3 minutes. • Transfer quail to a plate.
While quail broils: • Place a sauté pan over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add beans. Cook, stirring occasionally, until beans begin to blister, about 5 minutes. • Season with 1/4 teaspoon pepper. Divide between 2 dinner plates.
• To pan, add almonds. Cook, stirring, until almonds begin to become fragrant, about 1 minute. • Add 1 pat butter. Cook, stirring, until butter melts. • Stir in lemon juice. Pour mixture over green beans.
• Reduce heat to medium. Add remaining pepper jelly and remaining 1 pat butter. Cook, stirring, until melted. • Quickly toss quail in pepper jelly.
• Stir Parmesan into grits. Adjust consistency as desired with a little hot water. • Taste and adjust seasoning as desired with kosher salt and pepper.
• Transfer quail to plates. • Serve quail and green beans with grits, and enjoy!